Glossary
cabernet franc
The red Cabernet Franc is often referred to as the "cousin" of Cabernet Sauvignon. Due to the external similarity, many ampelographers today assume that this is an old mutation of Cabernet Sauvignon that has been specially adapted to the wetter soils and cooler climate of the French Libournais.
The budding of the Cabernet Franc begins one to two weeks before the Cabernet Sauvignon, as with the Merlot. This means that this variety is more exposed to the unpredictable whims of the weather. In cool and wet conditions during the flowering period, the Cabernet Franc shows a greater tendency to release the fruit set, i.e. to trickle - but not as pronounced as the Merlot. Grape ripening begins one to two weeks earlier than with the relatively late ripening Cabernet Sauvignon. Frequent rainfalls at harvest time cause less trouble for the Cabernet Franc than for its more prominent relative.
The Cabernet Franc is widespread in northern Italy, where it was only in recent times that it was distinguished from Cabernet Sauvignon. Labelling practices have evolved in such a way that Cabernet Sauvignon is now labelled by its full name, while the numerous bottles labelled Cabernet usually contain Cabernet Franc. The Cabernet Franc cultivation centres are located in South Tyrol/Alto Adige, Trentino, the Garda Bresciano Riviera, the whole of Veneto and Friuli-Venezia Giulia.
The wines are spicy and spicy and usually have a herbal aroma. In addition, they are lighter, lighter and have less yeast than Cabernet Sauvignon.
Cabernet Sauvignon
Cabernet Sauvignon is considered the king among the red grape varieties. It thus occupies the same place as the Chardonnay among the white varieties. There is no wine-growing region in the world that is suitable for the cultivation of red wine grapes and in which a significant stock of Cabernet Sauvignon cannot be found. Thus the grape variety is also widespread in Italy.
The biggest advantage of Cabernet Sauvignon is its unbroken individuality. It retains its varietal characteristics under almost all circumstances and is the easiest of all red wines to identify. He can also perfectly interpret the terroir in his own way. In addition, it is of course the quality and character of his wines that have made him the top star of red wine varieties. It is not so much the fruits, often compared to currants, or the aromas described as paprika that elevate Cabernet Sauvignon to the top of the Wine Olympics. Rather, it is his ability to age in the bottle for a long time, in which he presents himself indescribably complex, elegant, full of dignity and unheard of deep, multi-layered and lasting like hardly any other wine.
A high content of colouring and tanning agents are the tools for ripening. The Cabernet Sauvignon also responds extremely well to ageing in small barrels of new oak wood. It then absorbs additional tannins from the oak wood, which further improve its ageing potential. Cabernet Sauvignon is one of the darkest wines ever. Only the black wines of Cahors and wines from the grape variety Syrah (Shiraz) have even deeper colors. The wines from Cabernet Sauvignon have a fruity charm and prove youthful freshness.
In the vineyard, Cabernet Sauvignon is no more problematic than most other grape varieties. It sprouts later than Merlot, which makes it less sensitive to spring frosts. The tendency to trickle away is not particularly great, so that the economic yields can be achieved regularly and reliably. The berries are small, dark-coloured, extremely thick-shelled and the seeds rich in tannins. In the early years the fruit of some wines suffered from the hardness of the tannins. In the meantime, however, the wine producers in Tuscany are leading the way in producing first-class, fruity wines from Cabernet Sauvignon that are ready to drink early.
In Italy, Cabernet Sauvignon used not to be very different from Cabernet Franc for a long time, but today its higher value is recognized and it is planted neatly for itself. In the meantime, the grape variety has spread throughout the country - in northern Italy from South Tyrol via Venice to the Nebbiolo and Barbera strongholds of Piedmont. In Tuscany, the resounding success of the Super Tuscans was only possible by blending traditional Sangiovese with Cabernet Sauvignon. And many a Chianti Classico today contains a good proportion of this noble variety to strengthen the contours. Cabernet Sauvignon is also widespread in southern Italy. In Sardinia in particular, it is an outstanding wine, often blended with the great Sicilian red wine variety Nero d'Avola. Cabernet Sauvignon can be found in the most expensive wine of Italy - the Sassicaia.
Caciocavallo
A full-fat hard cheese.
Calabrese
Calabrese (Nero d'Avola) is the superior red variety of Sicily, as it is particularly suitable for cultivation in regions with a hot climate. It produces spicy and deep dark wines. For a long time little noticed, Calabrese again produces numerous first-class red wines - partly blended with Cabernet Sauvignon or Merlot.
Calabria
Calabria is the southernmost region of the mainland and is often referred to as the "tip of the boot of Italy". Surrounded by the Tyrrhenian and Ionian Seas, the rugged mountain world shows its wildest and most beautiful side here. Declining quantities of wine do not necessarily mean that a region loses its economic connection. On the contrary, Calabria benefited from the decline in wine production, as many vineyards in unfavourable locations were abandoned. An opportunity for the region, which is mainly used in the backcountry of the port city of Cirò From there come wines of good quality and value for money. (superiore.de)
Capital: Catanzaro
Provinces: Catanzaro, Cosenza, Crotone, Reggio di Calabria, Vibo Valentia
Vineyard area: 13,500 hectares
Total production/year: 39.20 million litres
of which red/roséwine: 34.30 million litres
of which white wine: 4.90 million litres
Share of wine-growing in Italy: 0.90%.
Calamaro
Italian for squid.
Calorie content
Wine has a relatively high calorie content of approx. 750 kcal. per litre, mainly due to the alcohol it contains.
calzone
Italian filled pizza dough bag.
Campania
Already in ancient Rome Campania was appreciated for its fine wines and received much praise. In the region situated on the Tyrrhenian Sea around the port of Naples, the vines thrive in a Mediterranean climate on volcanic and alluvial soils. Campania benefits from the rich heritage of native grape varieties. South of Naples lies the Lacryma Christi DOC. Further north-east, the best white wine of Campania is pressed from the Fiano grape around Avellino. And from a little further north comes his rival Greco di Tufo. The outstanding red wine of Campania is the Taurasi from the Aglianico grape. (superiore.de)
Capital: Naples
Provinces: Avellino, Benevento, Caserta, Naples, Salerno
Area under vines: 30,000 hectares
Total production/year: 183.00 million litres
of which red/roséwine: 105.40 million litres
of which white wine: 77.60 million litres
Share of wine-growing in Italy: 4.10%.
Canaiolo Nero
The red grape variety Canaiolo Nero should be known under this name only by very few wine lovers. It is a traditional component of one of Italy's most famous red wines: Chianti.
However, in Chianti the Sangiovese grape plays the absolute leading role. Because the Italian wine law requires that this grape variety must have at least a 75 percent share for the pressing. Even in the 18th century the relationship between Canaiolo and Sangiovese was reversed. The popularity of the Canaiolo vine declined steadily in the following years, and its contribution to modern Chianti became smaller and smaller. This is understandable because the variety does not have an intense aroma or much structure. Their advantage was rather that Canaiolo berries could be dried without major problems. The sweet juice pressed from these dried fruits was added to the young Chianti wines. The result was a slight second fermentation. Since this method - called Governo - is now rarely used, the Canaiolo grape variety has lost its importance.
Cannelloni
Italian large tube noodles.
Cannonau
The most important red grape variety of Sardinia is the Cannonau. It is related to the French Grenache and the Spanish Garnacha.
Cannonau is used in Italy for both dry and sweet wines and produces excellent red wines with quality oriented production. The most famous Sardinian wine is Cannonau di Sardegna, which is produced practically all over the island. The wines are full-bodied, expressive and concentrated.
carafe
Clear, mostly kegeless glass bottle for decanting.
carbonic acid
Carbon dioxide is present in large quantities, especially in sparkling wine. It is produced by dissolving carbon dioxide in water.
Carciofo
Italian for artichoke.
carignan
The red grape variety is widespread in Italy and other countries. Carignan prefers a warm Mediterranean climate as it matures late. The vines are extremely productive and produce dark wines rich in tannins and acidity, which are worth storing for a longer period due to their deepness.
Carmignano
A DOCG wine from the province of Prato in Tuscany. It is made from Sangiovese (min. 50%), Canaiolo Nero (max. 20%), Cabernet Franc, Cabernet Sauvignon and other authorised varieties.
It has a vivid ruby red colour; the fragrance is intense, vinous and becomes finer with age; the taste is full-bodied, smooth and velvety. Minimum alcoholic content: 12.5% vol. At least eight months maturation in oak or chestnut, for the Riserva twelve months. Food recommendation: Medieval pecorino, salsiccia, finocchiona, meat loaf Florentine style, guinea fowl cooked in foil, porchetta on skewers...
carnaroli
Carnaroli rice is the king of risotto rice. It was crossed in 1945 from the varieties Vialone and Lencino and produces a nice creamy but also very pithy risotto. The grains are about 7 mm long and almost a little spindle-shaped. A big advantage: Carnaroli does not stick when cooking. The risotto becomes very white with Carnaroli, is ready in 16 minutes and has a sweet aftertaste. Carnaroli risotto stays al dente longer than other varieties and this is crucial if you want to serve a truly perfect risotto.
Carne
Italian for meat, meat dish.
Catarratto
Catarratto dominates the cultivation areas in Western Sicily. The white grape variety is ideal for the hot climate that prevails there. The grapes are often blended with other varieties.
The Alcamo, produced from the Catarratto region west of Palermo, is one of the most outstanding Sicilian DOC white wines. The dry, fresh and fruity wine consists of at least 80 percent Catarratto grapes.
Cesanese
Cesanese is a local red grape variety cultivated around the small village of Piglio in Lazio. It produces tannin-rich, fragrant red wines of deep colour. It is worth letting the wines age in the bottle for a few years.
Cesanese di Affile
A DOC red wine from the province of Rome in the Lazio region. The production zone includes the municipalities of Affile, Rotaie and parts of Arcinazzo. The Cesanese di Affile or Affile is made from at least 90% of the Cesanese grape, with additives of Sangiovese, Montepulciano, Barbera, Trebbiano Toscano or Bombino Bianco.
It is ruby red in colour, tending towards garnet over time, with a characteristic Cesanese aroma and a soft taste with a slight bitterness. Depending on the residual sugar content, there are the following species: Secco, Asciutto, Amabile and Dolce as well as Spumante Naturale and Frizzante Naturale. Minimum alcohol content: 12% vol.
chalk
Soil type - limestone, which often contains flint, produces wines with a strong acidity emphasis.
Chardonizzazione
The Chardonnay grape variety originates from the village of the same name in Burgundy and, thanks to its unique success story, has become the most important white wine variety in the world today. Due to its wide distribution, Chardonnay produces different styles of wine. In Italy, the vine is called "Chardonizzazione".
Originally, it was not approved anywhere for the production of DOC wines. However, in order to prevent a development similar to that of the red Super Tuscans, some DOC areas have now been set up for Chardonnay wines with a single variety - for example in Trentino, South Tyrol and Piedmont. Elsewhere, Chardonnays of the same variety can be classified as IGT (for local wines). The Chardonnay is particularly good in South Tyrol and Umbria, where the Castello della Sala in Antinori produces some remarkable barrique wines. Sparkling wines are produced from part of the grapes harvested in Italy.
The Chardonnay's palette of fragrances is large and ranges from unripe apple tops to overripe gooseberries, melons and bananas to exotic fruits. The greatest secret of this renowned variety is its adaptability: the Chardonnay thrives in cooler conditions as well as in hotter areas. And everywhere he is able to produce exceptional top wines, which often represent the best wines of the respective country. The Chardonnay is of high growth strength. To prevent the grapes from being shaded by leaves, extensive thinning work must be carried out during the growing season. The vine reliably delivers quite high yields. However, the yields are not as high and the grape quality not as good as with the Riesling. Somewhere beyond 70 hectolitres per hectare lies the border for the Chardonnay. In addition, even under the best external conditions, he can only produce thin, modest wines.
The Chardonnay sprouts early and its berries occasionally grow unevenly. In some clones a pronounced tendency towards dwarfism of the berries can be observed. Only very few producers who focus on very high quality and lowest yields appreciate this fact. In cool, wet weather during the flowering season, the Chardonnay tends very strongly to trickle, which reduces the yields. If the weather is good, however, the quality can improve considerably. Otherwise, the vine in the vineyard is extremely undemanding. She finds her way around all the floors that are suitable for winegrowing. The Chardonnay is only sensitive again towards the end of the vegetation period when the ripening period has begun. His berries are very thin-skinned and are susceptible to gray fuzz at harvest time when it rains heavily. The choice of the right reading time is very important, because a rapid acid degradation starts as soon as full ripeness is reached.
The best Chardonnay wines are unique and inimitable: full of fruit and with an impressive body, they are characterized by incomparable complexity as well as deep and oversized nuances.
Chardonnay
The Chardonnay grape variety originates from the village of the same name in Burgundy and, thanks to its unique success story, has become the most important white wine variety in the world today. Due to its wide distribution, Chardonnay produces different styles of wine. In Italy, the vine is called "Chardonizzazione".
Originally, it was not approved anywhere for the production of DOC wines. However, in order to prevent a development similar to that of the red Super Tuscans, some DOC areas have now been set up for Chardonnay wines with a single variety - for example in Trentino, South Tyrol and Piedmont. Elsewhere, Chardonnays of the same variety can be classified as IGT (for local wines). The Chardonnay is particularly good in South Tyrol and Umbria, where the Castello della Sala in Antinori produces some remarkable barrique wines. Sparkling wines are produced from part of the grapes harvested in Italy.
The Chardonnay's palette of fragrances is large and ranges from unripe apple tops to overripe gooseberries, melons and bananas to exotic fruits. The greatest secret of this renowned variety is its adaptability: the Chardonnay thrives in cooler conditions as well as in hotter areas. And everywhere he is able to produce exceptional top wines, which often represent the best wines of the respective country. The Chardonnay is of high growth strength. To prevent the grapes from being shaded by leaves, extensive thinning work must be carried out during the growing season. The vine reliably delivers quite high yields. However, the yields are not as high and the grape quality not as good as with the Riesling. Somewhere beyond 70 hectolitres per hectare lies the border for the Chardonnay. In addition, even under the best external conditions, he can only produce thin, modest wines.
The Chardonnay sprouts early and its berries occasionally grow unevenly. In some clones a pronounced tendency towards dwarfism of the berries can be observed. Only very few producers who focus on very high quality and lowest yields appreciate this fact. In cool, wet weather during the flowering season, the Chardonnay tends very strongly to trickle, which reduces the yields. If the weather is good, however, the quality can improve considerably. Otherwise, the vine in the vineyard is extremely undemanding. She finds her way around all the floors that are suitable for winegrowing. The Chardonnay is only sensitive again towards the end of the vegetation period when the ripening period has begun. His berries are very thin-skinned and are susceptible to gray fuzz at harvest time when it rains heavily. The choice of the right reading time is very important, because a rapid acid degradation starts as soon as full ripeness is reached.
The best Chardonnay wines are unique and inimitable: full of fruit and with an impressive body, they are characterized by incomparable complexity as well as deep and oversized nuances.
Chernozem
Soil type - "black earth", excellent for viticulture.
Chianti
One of the most famous and popular DOCG red wines in Tuscany. The cultivation zones are precisely defined. There are seven recognised geographical sub-areas for Chianti: Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Montespertoli and Rufina. These narrower appellations of origin are printed on the label, all other wines from the peripheral areas are simply called Chianti. Chianti Classico has its own DOCG area as the oldest production zone.
Chianti is produced from Sangiovese (at least 75%), with possible proportions of Canaiolo Nero, Trebbiano Toscano, Malvasia del Chianti or other authorised varieties. A wine with an intense bouquet, sometimes with hints of violets; tart in taste, spicy with light tannins. The Chianti gains in softness and finesse over time. Minimum alcohol content: 11.5% vol. A minimum alcohol content of 12% vol. is prescribed for some Chianti and the additional designation Superiore. Chianti with an ageing period of at least two years, including three months in the bottle, may bear the name Riserva on the label.
Chianti Classico
The traditional DOCG wine Chianti Classico is well known. This area, rich in history and culture, includes all the communes of Castellina in Chianti, Gaiole in Chianti, Greve in Chianti and Radda in Chianti, as well as parts of Barberino Val d'Elsa, Castelnuovo Berardenga, Poggibonsi, San Casciano Val di Pesa and Tavarnelle Val di Pesa. A total of 70,000 hectares dedicated to the production of Chianti Classico.
The Chianti Classico grape varieties are identical to the "normal" Chianti: Sangiovese (min. 80%), with possible proportions of Canaiolo Nero, Trebbiano Toscano, Malvasia del Chianti or other authorised varieties. There are higher requirements for the minimum alcohol content: 12% vol. and the barrel ageing: 11 months. For the Riserva: at least 12.5% vol. and 24 months (of which at least three months in the bottle) maturation period.
Chieti
The province of Chieti, which covers most of the southern part of the region, is bordered to the north by the river Pescara, to the south by Trigno, which separates it from Molise, and to the west by mighty mountains. Among them, the Maiella massif, visible from afar, stands out dominantly and is still today the "symbol mountain" - as Silone writes - for all the inhabitants of Abruzzo, perhaps due to its round, protective shape, which D'Annunzio suggested for comparison with the mother's breast. A few kilometres away, the Chieti coastline, from Francavilla al Mare to San Salvo, covers half of the entire Abruzzo coast and is another important characteristic of this region.
church windows
"Church windows" form when the wine glass swings through the flowing wine. Depending on how narrow or wide the intervals are, i.e. the viscosity of the wine, conclusions can be drawn about the alcohol content and the total extract.
If "stained glass windows in pointed arch style" are formed, i.e. narrow intervals, the wine is very rich in content. In the case of long intervals ("stained glass windows in round arch style") it is highly likely to be a wine with a lower alcohol content and total extract.
Cinzano
One of the best-known brands for Italian vermouth.
cipolla
Italian for onion.
clarify
A measure to remove floating particles from the wine and to preserve it.
Classico
Designation for wines coming from the area with the best growing conditions (core growing area).
clay
Soil type - lime-free clay, produces full-bodied, powerful wines.
Clay
Soil type - Produces full-bodied, strong wines.
clones
Plants obtained by asexual propagation from a motherstock.
closed
Designation for a still young wine, which develops its potential after appropriate bottle maturation (opens up).
Consorzio del Marchio Storico
To protect Chianti Classico production, on 14 May 1924 a group of 33 producers - owners of various vineyards - met in Radda in Chianti to found the Consorzio per la difesa del vino Chianti e della sua marca d`origine (Consortium for the Protection of Chianti Wine and its Trademark of Origin). Later, the consortium responsible for the promotion adopted the name Consorzio del Marchio Storico - Chianti Classico (Consortium of the Historic Brand - Chianti Classico).
Since 1924, the black cock, historical symbol of the old Chianti military league (immortalized by Giorgio Vasari in the ceiling painting of the Salone dei Cinquecento of the Palazzo Vecchio in Florence), has been the guarantee mark for every Chianti Classico bottle produced by the members of the consortium.
Consorzio del Vino Nobile di Montepulciano
The Consorzio del Vino Nobile was founded in 1965 by several wine producers. The main objectives are to protect and promote the image of the Vino Nobile di Montepulciano both in Italy and abroad. These objectives have now been extended to the red wine of Montepulciano (Rosso di Montepulciano) and Vin Santo produced in the area. Currently the Consorzio consists of 90% Vino Nobile producers. The main office and the head office are located in Palazzo del Capitano (14th century) in the old centre of Montepulciano.
contrive
Pouring a wine into another container. The wine is simultaneously aerated and separated from its sediment and turbidity.
cork taster
Cork tasters are usually caused by a lack of care in cork production, mostly in the press corks. While natural corks are cut out of the cork oak in one piece, pressed corks consist of cork granulate bound with resin. Estimates claim that 5 to 10% of total wine production is negatively affected by cork tasters.
The cork taster can appear very clearly to very hidden. The characteristics of this wine defect are a musty, chemical smell, an unpleasant, often bitter taste with a lack of fruit and a persistent, rather unpleasant finish.
This unfortunate wine defect can be excluded by the use of plastic corks, but this is rejected by many wine drinkers for aesthetic reasons.
As a rule, the cork taster is not a reason to return or exchange a wine at the dealer or even at the winegrower. Rather, we have to accept it from time to time as a natural product of the natural product wine.
Corkage
Compensation for the innkeeper if the guest drinks his own wine in the inn.
corks
Closure of wine vessels from the thick, outer bark of the cork oak. Cork is light, clean, insensitive to temperatures, very elastic, impermeable to air and almost resistant to rot. With these properties, the cork is an almost ideal closure for wine bottles when produced to a high quality.
While natural corks are cut out of the cork oak in one piece, pressed corks consist of cork granulate bound with resin.
corkscrews
It is used to transport the cork as easily and cleanly as possible from the bottle. Ideally, the spiral should not penetrate the cork and should not come into contact with the wine. For this purpose, the corkscrew spiral should have a so-called soul, i.e. an inner cavity.
Cortese
The white Cortese grape is cultivated mainly in eastern Piedmont and especially on the hills of the Langhe. The Gavi made from it is considered modern Italian white wine. It has an aroma reminiscent of lemons and a slightly mineral note.
Corvina
Corvina is the main red variety of the wines around Verona. The exact designation is therefore Corvina Veronese. Around Lake Garda there are countless red wines and Rosé or Rosato, in which Corvina is the leading grape variety of the Cuvée. The best known are Bardolino and Chiaretto.
To the east of Lake Garda, in the hills of Valpolicella, north of Verona as far as the Soave region, Corvina is often cultivated in steep, barren locations up to 500 metres above sea level, from which the famous red wines Valpolicella DOC, Valpolicella Ripasso DOC, Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG are made.
What makes Corvina so special is that it produces wonderfully fruity and palatable wines both in light and light rosé and red wines with moderate alcohol, but is also well suited for drying (appassimento) to make the famous, dense and full-bodied Ripasso, Amarone and Recioto della Valpolicella possible.
Corvina loves barren, calcareous soils in well-ventilated vineyards. The influence of Lake Garda and the cool winds from the Dolomite mountain ranges in the north are therefore ideal.
All DOC or DOCG wines from Lake Garda or Valpolicella are always made from a single cuvée of grapes: Corvina Veronese is almost always dominant, it is the grape variety that gives the wine its characteristic cherry aromas and structure. In addition, Corvinone (not related despite its name similarity), Molinara, Rondinella or Oseletta complete the wine with freshness, acidity and aroma.
A Valpolicella Superiore (or Valpolicella Classico Superiore) has at least one year of maturity behind it. An Amarone must be kept for at least three years and its grapes must dry in special drying rooms for three to four months before being pressed.
There are currently around 7,500 hectares of Corvina in Italy, with a strong upward trend.
crema
Italian for creamy, soft.
crimson
Color light young red wines, especially from Novello.
Cru
French for growth, is used in Italy as an expression for an excellent vineyard or a particularly good individual location within a growing region and for the top quality wine produced there.
cultivation area
Officially designated and legally specified regions of origin for wines to identify their origin.
Chianti-Classico in Tuscany from the year 1716 is considered to be the oldest, verifiable delimitation of a cultivation area.
Cuvée
Blending - This is the mixing of two or more wines. These can be obtained from different grape varieties and vineyards and also from different vintages. Usually a grape variety forms the main part of a cuvée and thus determines the character of the wine.